Spanish Salt-Crusted Sea Bass
Ingredients
- 1 pcEuropean sea bass (whole, gutted, not descaled)
- 2 kgGray sea salt (coarse)
- 2 pcEgg (whites only)
- 1 pcCitrus limon (L.) Burm. f. (sliced)
- 1 pcThyme (fresh sprig)
- 2 pcBay leaf (whole)
- 50 mlMineral water
Method
Pearlescent flesh with perfect moisture, protected by a hermetic salt shell. The fish cooks in its own steam, preserving all its fats and marine aromas.
- 1
In a large bowl, mix the grey sea salt with the egg whites and a bit of mineral water. The texture should feel like wet sand that holds together when squeezed in your hand.
- 2
Rinse the sea bass and pat it dry thoroughly. Slip lemon slices, thyme, and bay leaves inside the belly cavity. Do not descale: the scales protect the flesh from absorbing too much salt.
- 3
On a baking sheet, spread a one-centimeter thick bed of salt. Place the fish on top, then cover it entirely with the remaining salt. Press down firmly with your hands so no part of the fish is visible.
- 4
Bake at 220°C. The crust should harden and become very firm to the touch. After baking, let it rest for 5 minutes outside the oven: the residual heat finishes cooking the center bone.
- 5
Break the crust using a heavy knife or a small hammer. Remove the salt blocks and the fish skin, which should peel off easily. Carefully lift the fillets to avoid any salt grains.
Frequently asked questions
How do you get this dish right?
- Do not gut the fish through the belly but through the gills if possible to prevent salt from leaking in.
- Leave the scales on, they act as a heat shield and prevent the flesh from becoming too salty.
- The crust should sound hollow and be slightly brown when ready.
How long does this dish keep?
Consume immediately after opening the crust. The fish loses its moisture very quickly once unwrapped.
